Lv0
0 积分 2024-10-08 加入
Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review
4天前
已完结
HS-GC-IMS detection of volatile organic compounds in yak milk powder processed by different drying methods
4天前
已完结
Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
4天前
已完结
Aroma formation in Dianhong black tea: Effects of baking
4个月前
已完结
Targeted metabolomics and DIA proteomics-based analyses of proteinaceous amino acids and driving proteins in black tea during withering
4个月前
已完结
The impact of oolong and black tea polyphenols on human health
5个月前
已完结
Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea
5个月前
已完结
Processing technologies affect the aroma but not the taste of teas: A study of Yunnan Biluochun, Jiangsu Biluochun, and other regular green teas
5个月前
已完结
Astringency evaluation using the saliva precipitation index, fluorescence quenching rate, and tribology data: In vitro interactions between salivary proteins and (−)-epigallocatechin gallate
7个月前
已完结
Application of uniform design to evaluate the different conditions on the growth of algae Prymnesium parvum
7个月前
已完结
皖公网安备34019202002308
